Italian Meatball Sliders
photo by Jonathan Melendez
- Ready In:
- 1 lb ground sirloin
- 1⁄2 lb mild Italian sausage
- 1 large egg, whisked
- 1⁄2 cup plain breadcrumbs or 1/2 cup panko breadcrumbs
- 1⁄4 cup whole milk
- 1 teaspoon dried Italian seasoning
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup chopped fresh Italian parsley
- 1 large ciabatta or 1 large focaccia bread, cut into squares
- 1 cup store-bought marinara sauce
- 3⁄4 cup shredded mozzarella cheese
- 1⁄4 cup sliced fresh basil (to garnish) (optional)
- Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with cooking spray, set aside.
- In a large bowl, mix together the ground sirloin, sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan, and parsley until well combined. Divide into 12 even pieces and then roll into balls, slightly larger than a golf ball in size, using your hands. Place on the prepared baking sheet, spacing them out evenly. Bake until golden brown and crispy, about 30 to 35 minutes. Drain the fat and set the meatballs aside.
- To assemble the sliders, slice the squares of bread in half, and spread each half with marinara sauce. Place one meatball on the bottom halves, and top with a bit more sauce and shredded mozzarella. Bake until the cheese melts, about 3 to 5 minutes. Sandwich together with the tops and skewer with a long toothpick to hold in place.
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RECIPE SUBMITTED BY
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.